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Sweet Paprika - Pepper Seeds Amphora  - 5

Sweet Paprika - Pepper...

السعر 1.65 € SKU: PP 48
,
5/ 5
<h2><strong>Sweet Paprika - Pepper Seeds Amphora (Capsicum annuum L.)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price is for pack of 50 (0,363g) seeds.<br /></strong></span></h2> <div>Amphora is sweet pepper , very large and fleshy fruits. Color of the fruit goes from green to dark red. Reaches a weight of 150-200gr.  It is very disease resistant, and provides a stable yield of 40/60 tons per acre .</div>
PP 48 (50 S)
Sweet Paprika - Pepper Seeds Amphora  - 5
Sweet Pepper Seeds ''Novosadjanka'' 1.85 - 1

بذور الفلفل الحلو Novosadjanka

السعر 1.85 € SKU: PP 37
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5/ 5
<h2 dir="rtl"><strong>بذور الفلفل الحلو Novosadjanka</strong></h2> <h2 dir="rtl"><span style="color: #f80000;"><strong>ثمن عبوة 50 بذرة.</strong></span></h2> <p dir="rtl">يعتبر الفلفل الحلو Novosadjanka أحد أنواع الفلفل المفضلة في صربيا عندما يتعلق الأمر بالتعليب المنزلي. سميت على اسم مدينة نوفي ساد.<br /><br />Novosadjanka هو نوع صربي ، نظرًا لجودته ، فقد احتل المرتبة الأولى في صربيا لسنوات عديدة.<br /><br />Novosadjanka هو نوع مبكر ، نوع من فلفل الطماطم. الثمرة مستديرة تقريبًا ، تزن 80-120 جم ، سمك القشرة يصل إلى 10 مم. لون الثمرة في النضج التكنولوجي أبيض-أصفر وبالكامل أحمر النضج. لها مظهر جميل وذوق جيد. إنها مناسبة للمعالجة الصناعية والتخليل.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PP 37 (50 S)
Sweet Pepper Seeds ''Novosadjanka'' 1.85 - 1
بذور الفلفل الحار Somborka

بذور الفلفل الحار Somborka

السعر 1.85 € SKU: PP 78
,
5/ 5
<meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> <h2><strong>بذور الفلفل الحار Somborka</strong></h2> <h2><span style="color: #ff0000;"><strong>ثمن العبوة 20 أو 200 - 1.14 غرام من البذور.</strong></span></h2> <p>This variety comes from Serbia. And the name has gotten to the city of <strong>Sombor</strong>. Read more about <strong><a href="https://en.wikipedia.org/wiki/Sombor" target="_blank" title="Read more about Sombor city here" rel="noreferrer noopener">Sombor</a><a href="https://en.wikipedia.org/wiki/Sombor" target="_blank" title="Read more about Sombor city here" rel="noreferrer noopener"> city here</a>.</strong></p> <p>SOMBORKA is the earliest variety of hot pepper with a conical shape. The meat is juicy and thick, in the technical maturity yellow, in the botanical red.</p> <p>Harvesting 5-6 times per season.</p> <p>Possible yield is 35-40 t / ha.</p> <p><span style="font-size: 10pt;"><strong>Serbian variety</strong></span></p>
PP 78 (20 S)
بذور الفلفل الحار Somborka
Kurtovska Kapija Sweet Pepper Seeds (Kurt's Gate)  - 3

Kurtovska Kapija Sweet...

السعر 1.95 € SKU: PP 39
,
5/ 5
<h2 class=""><strong>Kurtovska Kapija Sweet Pepper Seeds (Kurt's Gate)</strong></h2> <h2><span style="color: #ff0000;" class=""><strong>Price for Package of 50 seeds.</strong></span></h2> <div>The Kurtovska kapija sweet pepper (Kurt's Gate) is a favorite variety in Serbia when it comes to winter food preservation, especially for making <span style="color: #ff0000;"><a href="https://en.wikipedia.org/wiki/Ajvar" target="_blank" title="&quot;Ajvar&quot;" style="color: #ff0000;" rel="noreferrer noopener"><strong>"Ajvar"</strong></a></span>. The fruit is sweet, weighs 150 to 300 grams, large, thick pericarp in the technologically mature dark green, and in biologically intense red. </div> <div></div> <div>The Plant: strong, compact, tall, hanging fruits. </div> <div>Kurt's Gate Pepper is a late variety.</div> <div></div> <div>Yields range up to 30 t / ha</div> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
PP 39 (50 S)
Kurtovska Kapija Sweet Pepper Seeds (Kurt's Gate)  - 3

Variation från Serbien
Futog Cabbage Seeds Heirloom 400 seeds  - 4

بذور الكرنب فوتوج

السعر 1.95 € SKU: VE 25 (1g)
,
5/ 5
<h2 dir="rtl"><strong>بذور الكرنب فوتوج</strong></h2> <h2 dir="rtl"><span style="color: #ff0000;"><strong>ثمن عبوة تحتوي على 200 (1 جرام) بذور.</strong></span></h2> <p dir="rtl">يُزرع الكرنب في فوتوج من أوقات القرن الثامن عشر ، من عصور تتويج الإمبراطورة ماريا تيريزيا. من عام 1760 ، توجد وثائق مكتوبة تصف تصدير الملفوف إلى فيينا. خلال عقود زراعة الملفوف في فوتوج ، تم إنشاء مجموعة سكانية مختلفة وفقًا لخصائص الجودة عن غيرها. بدأ المنتجون في كل عام حصاد في الاحتفاظ فقط بالنباتات المحددة للبذور.</p> <p dir="rtl">كان الاختيار طويل الأمد مسؤولاً عن تكوين مجموعة تسمى "Futoški kupus" (ملفوف Futog) ، والتي كانت مهمة للاستهلاك الطازج وللتوتر أيضًا.</p> <p dir="rtl">ساهم إنشاء هذه المجموعة ، بالطبع ، في الظروف البيئية الزراعية الملائمة والموقع الجغرافي لمنطقة فوتوج. المنطقة الجغرافية التي يتم فيها إنتاج ملفوف فوتوج الطازج ، وكذلك ملفوف فوتوج الحامض ، هو مجتمع مساحة فوتوج.</p> <p dir="rtl">المنطقة الجغرافية</p> <p dir="rtl">فوتوج هي مستوطنة تقع في الجزء الأكثر خصوبة من الأراضي المنخفضة في بانونيا ، على الساحل الأيسر لنهر الدانوب في صربيا. وهي تقع في منتصف مجرى نهر الدانوب عند 1270 كم. تقع على بعد حوالي 10 كيلومترات من المنبع ، على الجانب الغربي من نوفي ساد ، عاصمة مقاطعة فويفودينا المتمتعة بالحكم الذاتي.</p> <p dir="rtl">اقليم جوغرافي</p> <p dir="rtl">نظرًا لتأثير المناخ الجغرافي المحدد والأساليب التقليدية التي يتم تطبيقها أثناء النمو والحموضة ، يتم الحصول على خصائص حسية محددة ، والتي تجعل ملفوف Futog ، سواء كان طازجًا من الحامض ، مختلفًا بالنسبة للعينات الأخرى ذات الصلة</p><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VE 25 (1g)
Futog Cabbage Seeds Heirloom 400 seeds  - 4

Variation från Serbien
4000 seeds Futog Cabbage Heirloom  - 5

4000 seeds Futog Cabbage...

السعر 9.95 € SKU: VE 25 (20g)
,
5/ 5
<h2><strong>Futog Cabbage Seeds Heirloom 4000 seeds</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of  4000 seeds (20g).</strong></span></h2> <p><span style="font-family:verdana, geneva, sans-serif;">Cabbage is cultivated in Futog from the times of 18 century, from the ages of the crowning of the empress Maria Theresia. From the year of 1760, there exist written documents describing the export of cabbage to Vienna. During the decades of cultivation of cabbage in Futog, a population was created that was different according to their quality properties from the others. Producers have beginned in each harvest year to keep only the specified plants for seeds.</span></p> <p><span style="font-family:verdana, geneva, sans-serif;">The long-duration selection was responsible for the creation of the population called “Futoški kupus” (the Futog cabbage), which was important for the fresh consumption, and for souring,</span></p> <p><span style="font-family:verdana, geneva, sans-serif;">as well.</span></p> <p><span style="font-family:verdana, geneva, sans-serif;">The creation of this population, of course, contributed to the convenient agroecological conditions and geographic location of the district of Futog. The geographic region where the fresh Futog cabbage, as well as the sour Futog cabbage,  are produced is the cadastral community of Futog.  </span></p> <p><span style="font-family:verdana, geneva, sans-serif;"><strong>The geographic region</strong></span></p> <p><span style="font-family:verdana, geneva, sans-serif;">Futog is the settlement located of the most fertile part of Pannonian lowland, on the left coast of </span></p> <p><span style="font-family:verdana, geneva, sans-serif;">The Danube, in Serbia. It is located in the middle of the course of the river of Danube, at its 1270 km. It is located about 10 km upstream, on the west side of Novi Sad, the capital city of the autonomous province of Vojvodina.</span></p> <p><span style="font-family:verdana, geneva, sans-serif;"><strong>Geographic region</strong></span></p> <p><span style="font-family:verdana, geneva, sans-serif;">Owing to the influence of the specific geographic climate and to the traditional approaches which are applied during growing and souring, specific sensorial properties are obtained, which make the Futog cabbage, either fresh of sour, different with respect to the other related samples.</span></p>
VE 25 (20g)
4000 seeds Futog Cabbage Heirloom  - 5

Variation från Serbien
Medium Long Eggplant Seeds  - 2

Medium Long Eggplant Seeds

السعر 1.95 € SKU: VE 29 (1g)
,
5/ 5
<h2><strong>Medium Long Eggplant Seeds Domestic (Aubergine)</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 200 seeds (1g).</strong></span></h2> <div>Early medium maturing variety, tolerant to heat and humidity, vigorous growth, strong diseases resistance, long harvest period, long straight fruit, beautiful shape, glossy purple skin, good quality, extremly high yield, each fruit is about 28-35 cm in length, 4.5-6 cm in diameter, 250-400g in weight.</div> <div>The eggplant, brinjal eggplant, aubergine, melongene, brinjal or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato. It was domesticated in India from Solanum incanum.</div> <div>It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large, coarsely lobed leaves that are 10 to 20 cm (4–8 in) long and 5 to 10 cm (2–4 in) broad. Semiwild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture. It is less than 3 cm (1.2 in) in diameter on wild plants, but much larger in cultivated forms.</div> <div>The fruit is botanically classified as a berry and contains numerous small, soft seeds which are edible, but have a bitter taste because they contain nicotinoid alkaloids; this is unsurprising as it is a close relative of tobacco.</div> <div>History</div> <div>The plant is native to the Indian Subcontinent.[1][2] It has been cultivated in southern and eastern Asia since prehistory,[citation needed] but appears to have become known to the Western world no earlier than circa 1500. The first known written record of the plant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544.[4] The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The specific name melongena is derived from a 16th-century Arabic term for one variety.</div> <div>The name "aubergine" is from the French, a diminutive of auberge, a variant of alberge, ‘a kind of peach’ or from the Spanish alberchigo or alverchiga, ‘an apricocke’.[5] It may be also be derived from Catalan albergínia, from Arabic al-baðinjān from Persian bâdenjân, from Sanskrit vātiga-gama).</div> <div>Aubergine is also the name of the purple color resembling that of the fruit,[5] and is a commonly known color scheme[6] applied to articles as diverse as cloth or bathroom suites.</div> <div>The popular name "eggplant" is used in the United States, Australia, New Zealand, and Canada. It derives from the fruits of some 18th-century European cultivars which were yellow or white and resembled goose or hen's eggs.[7] In Indian native languages Hindi and Urdu, it is called "Baingan"or"Baigan".[8]</div> <div>In Indian, South African, Malaysian and Singaporean English, the fruit is called baigan brinjal, being derived directly from the Portuguese beringela. A less common British English word is melongene, which is also from French (derived) from Italian melanzana from Greek μελιτζάνα. In the Caribbean Trinidad, it also goes by meloongen from melongene.</div> <div>Because of the plant's relationship with the Solanaceae (nightshade) family, the fruit was at one time believed to be extremely poisonous. The flowers and leaves, though, can be poisonous if consumed in large quantities, due to the presence of solanine.[9]</div> <div>Cooking  </div> <div>The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.</div> <div>The plant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are İmam bayıldı (vegetarian) and Karnıyarık (with minced meat).</div> <div>It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern baba ghanoush and the similar Greek melitzanosalata. Grilled, mashed and mixed with onions, tomatoes and spices make the Indian and Pakistani dish baingan ka Bhartha or gojju, similar to salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called zacuscă in Romania or ajvar in Croatia and the Balkans. A simpler version of the dish, baigan-pora (eggplant-charred or burnt), is very popular in the east Indian states of Orissa and Bengal, and Bangladesh where the pulp of vegetable is mixed with raw chopped onions, green chillies, salt and mustard oil. Sometimes fried whole tomatoes and burnt potatoes are also added which is called baigan bharta. A Spanish dish called escalivada calls for strips of roasted aubergine, sweet pepper, onion and tomato. In Spain, is typical to find eggplant as berenjenas de Almagro. There, eggplants are also cooked with vinegar, red peppers, paprika and olive oil.</div> <div>The fruit can also be hollowed out and stuffed with meat, rice, or other fillings, and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised (紅燒茄子), stewed (魚香茄子), steamed (凉拌茄子), or stuffed (釀茄子).</div> <div>As a native plant, it is widely used in Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Orissa), chutney, curry, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the "king of vegetables". In one dish[which?], brinjal is stuffed with ground coconut, peanuts, and masala, and then cooked in oil.</div> <div>Cultivation</div> <div>In tropical and subtropical climates, eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost is passed. Seeds are typically started eight to 10 weeks prior to the anticipated frost-free date.</div> <div>Many pests and diseases which afflict other solanaceous plants, such as tomato, pepper (capsicum), and potato, are also troublesome to eggplants. For this reason, it should not be planted in areas previously occupied by its close relatives. Four years should separate successive crops of eggplants. Common North American pests include the potato beetles, flea beetles, aphids, and spider mites. (Adults can be removed by hand, though flea beetles can be especially difficult to control.) Good sanitation and crop rotation practices are extremely important for controlling fungal disease, the most serious of which is Verticillium.</div> <div>Spacing should be 45 cm (18 in.) to 60 cm (24 in.) between plants, depending on cultivar, and 60 cm to 90 cm (24 to 36 in.) between rows, depending on the type of cultivation equipment being used. Mulching will help conserve moisture and prevent weeds and fungal diseases. The flowers are relatively unattractive to bees and the first blossoms often do not set fruit. Hand pollination will improve the set of the first blossoms. Fruits are typically cut from the vine just above the calyx owing to the somewhat woody stems. Flowers are complete, containing both female and male structures, and may be self-pollinated or cross-pollinated.</div> <div> <p><em><strong>Health properties</strong></em></p> </div> <table cellpadding="0" border="1"><tbody><tr><td colspan="2"> <p align="center"><span style="color:#008000;"><strong>Eggplant, raw</strong></span></p> </td> </tr><tr><td colspan="2" valign="top"> <p align="center"><span style="color:#008000;"><strong>Nutritional value per 100 g (3.5 oz)</strong></span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>Energy</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">102 kJ (24 kcal)</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>Carbohydrates</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">5.7 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>- </strong><strong>Sugars</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">2.35 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>- </strong><strong>Dietary fiber</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">3.4 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>Fat</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.19 g</span></p> </td> </tr><tr><td valign="top"> <p align="center"><span style="color:#008000;"><strong>Protein</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color:#008000;">1.01 g</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Thiamine (vit. B<sub>1</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.039 mg (3%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Riboflavin (vit. B<sub>2</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.037 mg (3%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Niacin (vit. B<sub>3</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.649 mg (4%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Pantothenic acid (B<sub>5</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.281 mg (6%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Vitamin B<sub>6</sub></span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.084 mg (6%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Folate (vit. B<sub>9</sub>)</span></p> </td> <td valign="top"> <p><span style="color:#008000;">22 μg (6%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Vitamin C</span></p> </td> <td valign="top"> <p><span style="color:#008000;">2.2 mg (3%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Calcium</span></p> </td> <td valign="top"> <p><span style="color:#008000;">9 mg (1%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Iron</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.24 mg (2%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Magnesium</span></p> </td> <td valign="top"> <p><span style="color:#008000;">14 mg (4%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Manganese</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.25 mg (12%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Phosphorus</span></p> </td> <td valign="top"> <p><span style="color:#008000;">25 mg (4%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Potassium</span></p> </td> <td valign="top"> <p><span style="color:#008000;">230 mg (5%)</span></p> </td> </tr><tr><td valign="top"> <p><span style="color:#008000;">Zinc</span></p> </td> <td valign="top"> <p><span style="color:#008000;">0.16 mg (2%)</span></p> </td> </tr><tr><td colspan="2" valign="top"> <p align="center"><span style="color:#008000;">Percentages are relative to</span><br /><span style="color:#008000;">US recommendations for adults.</span><br /><span style="color:#008000;">Source: USDA Nutrient Database</span></p> </td> </tr></tbody></table><p>A 1998 study at the Institute of Biology of São Paulo State University, Brazil, found eggplant juice to significantly reduce weight, plasma cholesterol levels, and aortic cholesterol content in hypercholesterolemic rabbits.<sup>[13]</sup></p> <p>The results of a 2000 study on humans suggested <em>S. melongena</em> infusion had a modest and transitory effect, no different from diet and exercise.<sup>[14]</sup></p> <p>A 2004 study on humans at the Heart Institute of the University of São Paulo found no effects at all and did not recommend eggplant as an alternative to statins.<sup>[15]</sup></p> <p>The nicotine content of aubergines, though low in absolute terms, is higher than any other edible plant, with a concentration of 0.01 mg per 100 g. The amount of nicotine consumed by eating eggplant or any other food is negligible compared to being in the presence of a smoker.<sup>[16]</sup> On average, 9 kg (20 lbs) of eggplant contains about the same amount of nicotine as a cigarette.</p> <div> <p><em><strong>Allergies</strong></em></p> </div> <p>Case reports of itchy skin or mouth, mild headache, and stomach upset after handling or eating eggplant have been reported anecdotally and published in medical journals (see also oral allergy syndrome). A 2008 study of a sample of 741 people in India, where eggplant is commonly consumed, found nearly 10% reported some allergic symptoms after consuming eggplant, while 1.4% showed symptoms within less than two hours.<sup>[17]</sup> Contact dermatitis from eggplant leaves<sup>[18]</sup> and allergy to eggplant flower pollen<sup>[19]</sup> have also been reported. Individuals who are atopic(genetically predisposed to developing certain allergic hypersensitivity reactions) are more likely to have a reaction to eggplant, which may be because eggplant is high in histamines. A few proteins and at least one secondary metabolite have been identified as potential allergens.<sup>[20]</sup> Cooking eggplant thoroughly seems to preclude reactions in some individuals, but at least one of the allergenic proteins survives the cooking process.</p>
VE 29 (1g)
Medium Long Eggplant Seeds  - 2
Medium Long Eggplant Seeds

2.200 Seeds Medium Long...

السعر 8.35 € SKU: VE 29 (10g)
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2>2200 Seeds Medium Long Eggplant</h2> <h2><span style="color: #ff0000;"><strong><span style="font-size: 14pt;">Price for Package of 2200 seeds (10g).</span></strong></span></h2> <div>Early medium maturing variety, tolerant to heat and humidity, vigorous growth, strong diseases resistance, long harvest period, long straight fruit, beautiful shape, glossy purple skin, good quality, extremly high yield, each fruit is about 28-35 cm in length, 4.5-6 cm in diameter, 250-400g in weight.</div> <div>The eggplant, brinjal eggplant, aubergine, melongene, brinjal or guinea squash (Solanum melongena) is a plant of the family Solanaceae (also known as the nightshades) and genus Solanum. It bears a fruit of the same name, commonly used in cooking. As a nightshade, it is closely related to the tomato and potato. It was domesticated in India from Solanum incanum.</div> <div>It is a delicate perennial often cultivated as an annual. It grows 40 to 150 cm (16 to 57 in) tall, with large, coarsely lobed leaves that are 10 to 20 cm (4–8 in) long and 5 to 10 cm (2–4 in) broad. Semiwild types can grow much larger, to 225 cm (7 ft) with large leaves over 30 cm (12 in) long and 15 cm (6 in) broad. The stem is often spiny. The flower is white to purple, with a five-lobed corolla and yellow stamens. The fruit is fleshy, has a meaty texture. It is less than 3 cm (1.2 in) in diameter on wild plants, but much larger in cultivated forms.</div> <div>The fruit is botanically classified as a berry and contains numerous small, soft seeds which are edible, but have a bitter taste because they contain nicotinoid alkaloids; this is unsurprising as it is a close relative of tobacco.</div> <div>History</div> <div>The plant is native to the Indian Subcontinent.[1][2] It has been cultivated in southern and eastern Asia since prehistory,[citation needed] but appears to have become known to the Western world no earlier than circa 1500. The first known written record of the plant is found in Qí mín yào shù, an ancient Chinese agricultural treatise completed in 544.[4] The numerous Arabic and North African names for it, along with the lack of the ancient Greek and Roman names, indicate it was introduced throughout the Mediterranean area by the Arabs in the early Middle Ages. The specific name melongena is derived from a 16th-century Arabic term for one variety.</div> <div>The name "aubergine" is from the French, a diminutive of auberge, a variant of alberge, ‘a kind of peach’ or from the Spanish alberchigo or alverchiga, ‘an apricocke’.[5] It may be also be derived from Catalan albergínia, from Arabic al-baðinjān from Persian bâdenjân, from Sanskrit vātiga-gama).</div> <div>Aubergine is also the name of the purple color resembling that of the fruit,[5] and is a commonly known color scheme[6] applied to articles as diverse as cloth or bathroom suites.</div> <div>The popular name "eggplant" is used in the United States, Australia, New Zealand, and Canada. It derives from the fruits of some 18th-century European cultivars which were yellow or white and resembled goose or hen's eggs.[7] In Indian native languages Hindi and Urdu, it is called "Baingan"or"Baigan".[8]</div> <div>In Indian, South African, Malaysian and Singaporean English, the fruit is called baigan brinjal, being derived directly from the Portuguese beringela. A less common British English word is melongene, which is also from French (derived) from Italian melanzana from Greek μελιτζάνα. In the Caribbean Trinidad, it also goes by meloongen from melongene.</div> <div>Because of the plant's relationship with the Solanaceae (nightshade) family, the fruit was at one time believed to be extremely poisonous. The flowers and leaves, though, can be poisonous if consumed in large quantities, due to the presence of solanine.[9]</div> <div>Cooking  </div> <div>The raw fruit can have a somewhat bitter taste, but becomes tender when cooked and develops a rich, complex flavor. Many recipes advise salting, rinsing and draining of the sliced fruit (known as "degorging"), to soften it and to reduce the amount of fat absorbed during cooking, but mainly to remove the bitterness of the earlier cultivars. Some modern varieties - including large, purple varieties commonly imported into western Europe - do not need this treatment. The fruit is capable of absorbing large amounts of cooking fats and sauces, making for very rich dishes, but salting reduces the amount of oil absorbed. The fruit flesh is smooth; as in the related tomato, the numerous seeds are soft and edible along with the rest of the fruit. The thin skin is also edible.</div> <div>The plant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it can be blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka. Perhaps the best-known Turkish eggplant dishes are İmam bayıldı (vegetarian) and Karnıyarık (with minced meat).</div> <div>It may also be roasted in its skin until charred, so the pulp can be removed and blended with other ingredients, such as lemon, tahini, and garlic, as in the Middle Eastern baba ghanoush and the similar Greek melitzanosalata. Grilled, mashed and mixed with onions, tomatoes and spices make the Indian and Pakistani dish baingan ka Bhartha or gojju, similar to salată de vinete in Romania, while a mix of roasted eggplant, roasted red peppers, chopped onions, tomatoes, mushrooms, carrots, celery and spices is called zacuscă in Romania or ajvar in Croatia and the Balkans. A simpler version of the dish, baigan-pora (eggplant-charred or burnt), is very popular in the east Indian states of Orissa and Bengal, and Bangladesh where the pulp of vegetable is mixed with raw chopped onions, green chillies, salt and mustard oil. Sometimes fried whole tomatoes and burnt potatoes are also added which is called baigan bharta. A Spanish dish called escalivada calls for strips of roasted aubergine, sweet pepper, onion and tomato. In Spain, is typical to find eggplant as berenjenas de Almagro. There, eggplants are also cooked with vinegar, red peppers, paprika and olive oil.</div> <div>The fruit can also be hollowed out and stuffed with meat, rice, or other fillings, and then baked. In the Caucasus, for example, it is fried and stuffed with walnut paste to make nigvziani badrijani. It can also be found in Chinese cuisine, braised (紅燒茄子), stewed (魚香茄子), steamed (凉拌茄子), or stuffed (釀茄子).</div> <div>As a native plant, it is widely used in Indian cuisine, for example in sambhar, dalma (a dal preparation with vegetables, native to Orissa), chutney, curry, and achaar. Owing to its versatile nature and wide use in both everyday and festive Indian food, it is often described (under the name brinjal) as the "king of vegetables". In one dish[which?], brinjal is stuffed with ground coconut, peanuts, and masala, and then cooked in oil.</div> <div>Cultivation</div> <div>In tropical and subtropical climates, eggplant can be sown directly into the garden. Eggplant grown in temperate climates fares better when transplanted into the garden after all danger of frost is passed. Seeds are typically started eight to 10 weeks prior to the anticipated frost-free date.</div> <div>Many pests and diseases which afflict other solanaceous plants, such as tomato, pepper (capsicum), and potato, are also troublesome to eggplants. For this reason, it should not be planted in areas previously occupied by its close relatives. Four years should separate successive crops of eggplants. Common North American pests include the potato beetles, flea beetles, aphids, and spider mites. (Adults can be removed by hand, though flea beetles can be especially difficult to control.) Good sanitation and crop rotation practices are extremely important for controlling fungal disease, the most serious of which is Verticillium.</div> <div>Spacing should be 45 cm (18 in.) to 60 cm (24 in.) between plants, depending on cultivar, and 60 cm to 90 cm (24 to 36 in.) between rows, depending on the type of cultivation equipment being used. Mulching will help conserve moisture and prevent weeds and fungal diseases. The flowers are relatively unattractive to bees and the first blossoms often do not set fruit. Hand pollination will improve the set of the first blossoms. Fruits are typically cut from the vine just above the calyx owing to the somewhat woody stems. Flowers are complete, containing both female and male structures, and may be self-pollinated or cross-pollinated.</div> <div> <p><em><strong>Health properties</strong></em></p> </div> <table cellpadding="0" border="1"> <tbody> <tr> <td colspan="2"> <p align="center"><span style="color: #008000;"><strong>Eggplant, raw</strong></span></p> </td> </tr> <tr> <td colspan="2" valign="top"> <p align="center"><span style="color: #008000;"><strong>Nutritional value per 100 g (3.5 oz)</strong></span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>Energy</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">102 kJ (24 kcal)</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>Carbohydrates</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">5.7 g</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>- </strong><strong>Sugars</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">2.35 g</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>- </strong><strong>Dietary fiber</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">3.4 g</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>Fat</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.19 g</span></p> </td> </tr> <tr> <td valign="top"> <p align="center"><span style="color: #008000;"><strong>Protein</strong><strong></strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1.01 g</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Thiamine (vit. B<sub>1</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.039 mg (3%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Riboflavin (vit. B<sub>2</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.037 mg (3%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Niacin (vit. B<sub>3</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.649 mg (4%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Pantothenic acid (B<sub>5</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.281 mg (6%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Vitamin B<sub>6</sub></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.084 mg (6%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Folate (vit. B<sub>9</sub>)</span></p> </td> <td valign="top"> <p><span style="color: #008000;">22 μg (6%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Vitamin C</span></p> </td> <td valign="top"> <p><span style="color: #008000;">2.2 mg (3%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Calcium</span></p> </td> <td valign="top"> <p><span style="color: #008000;">9 mg (1%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Iron</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.24 mg (2%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Magnesium</span></p> </td> <td valign="top"> <p><span style="color: #008000;">14 mg (4%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Manganese</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.25 mg (12%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Phosphorus</span></p> </td> <td valign="top"> <p><span style="color: #008000;">25 mg (4%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Potassium</span></p> </td> <td valign="top"> <p><span style="color: #008000;">230 mg (5%)</span></p> </td> </tr> <tr> <td valign="top"> <p><span style="color: #008000;">Zinc</span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.16 mg (2%)</span></p> </td> </tr> <tr> <td colspan="2" valign="top"> <p align="center"><span style="color: #008000;">Percentages are relative to</span><br /><span style="color: #008000;">US recommendations for adults.</span><br /><span style="color: #008000;">Source: USDA Nutrient Database</span></p> </td> </tr> </tbody> </table> <p>A 1998 study at the Institute of Biology of São Paulo State University, Brazil, found eggplant juice to significantly reduce weight, plasma cholesterol levels, and aortic cholesterol content in hypercholesterolemic rabbits.<sup>[13]</sup></p> <p>The results of a 2000 study on humans suggested <em>S. melongena</em> infusion had a modest and transitory effect, no different from diet and exercise.<sup>[14]</sup></p> <p>A 2004 study on humans at the Heart Institute of the University of São Paulo found no effects at all and did not recommend eggplant as an alternative to statins.<sup>[15]</sup></p> <p>The nicotine content of aubergines, though low in absolute terms, is higher than any other edible plant, with a concentration of 0.01 mg per 100 g. The amount of nicotine consumed by eating eggplant or any other food is negligible compared to being in the presence of a smoker.<sup>[16]</sup> On average, 9 kg (20 lbs) of eggplant contains about the same amount of nicotine as a cigarette.</p> <div> <p><em><strong>Allergies</strong></em></p> </div> <p>Case reports of itchy skin or mouth, mild headache, and stomach upset after handling or eating eggplant have been reported anecdotally and published in medical journals (see also oral allergy syndrome). A 2008 study of a sample of 741 people in India, where eggplant is commonly consumed, found nearly 10% reported some allergic symptoms after consuming eggplant, while 1.4% showed symptoms within less than two hours.<sup>[17]</sup> Contact dermatitis from eggplant leaves<sup>[18]</sup> and allergy to eggplant flower pollen<sup>[19]</sup> have also been reported. Individuals who are atopic(genetically predisposed to developing certain allergic hypersensitivity reactions) are more likely to have a reaction to eggplant, which may be because eggplant is high in histamines. A few proteins and at least one secondary metabolite have been identified as potential allergens.<sup>[20]</sup> Cooking eggplant thoroughly seems to preclude reactions in some individuals, but at least one of the allergenic proteins survives the cooking process.</p> </body> </html>
VE 29 (10g)
Medium Long Eggplant Seeds

Variation från Serbien
Tomato Novosadski Jabucar 50 seeds 1.5 - 1

Tomato Novosadski Jabucar...

السعر 2.15 € SKU: VT 130
,
5/ 5
<h2 class=""><strong>Tomato Novosadski Jabucar 50 seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 50 seeds.</strong><strong><br></strong></span></h2> <div>70-80 days, Medium early variety, Indeterminate.&nbsp;The fruits are round, smooth, bright red, average weight is 130-150 g.&nbsp;He has a good ratio of total sugar and acid, with a dry matter content of 6 to 6.5% and a very good taste. It can be grown from seeds, and without support.</div> <div>History:</div> <div>Old tested variety&nbsp;from Serbia. 'Jabucar' means 'Apple' in Serbian.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 130 (50 S)
Tomato Novosadski Jabucar 50 seeds 1.5 - 1
Tomato Seeds Novosadski Jabucar

5000 Seeds Novosadski...

السعر 22.00 € SKU: VT 130 (25g)
,
5/ 5
<h2 class="">5000 Seeds Novosadski Jabucar Tomato</h2> <h2><span style="color: #ff0000; font-size: 14pt;"><strong>Price for Package of 5000 seeds (25g).</strong></span></h2> <div>70-80 days, Medium early variety, Indeterminate.&nbsp;The fruits are round, smooth, bright red, average weight is 130-150 g.&nbsp;He has a good ratio of total sugar and acid, with a dry matter content of 6 to 6.5% and a very good taste. It can be grown from seeds, and without support.</div> <div>History:</div> <div>Old tested variety&nbsp;from Serbia. 'Jabucar' means 'Apple' in Serbian.</div><script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 130 (25g)
Tomato Seeds Novosadski Jabucar

Variation från Serbien
Alparac Tomato Seeds - Variety from Serbia 1.95 - 1

Alparac Tomato Seeds -...

السعر 1.95 € SKU: VT 120
,
5/ 5
<h2 class=""><strong>Alparac Tomato Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Package of 20 seeds.  </strong></span></h2> <p>Variety from Serbia. Alparac is an early determinate tomato cultivar with a large number of fruits per plant, growing season length of 107 days, plant height of 60-65 cm, the red fruit which is slightly elongated and the average fruit weight of 95 g.</p> <p>Sow in spring under glass or on a windowsill 1/16 inch deep.  Germination takes around 6- 14 days at 65- 75F.</p> <p>Transplant the seedlings when large enough to handle into 3-inch pots.</p> <p>Grow on under cooler conditions and when about 8 inches tall, either plant in their growing position in the greenhouse or gradually acclimatise them to outdoor conditions and plant out 18 inches apart in a warm and sunny spot in moist, fertile well drained soil and keep watered.</p> <p>What's the difference between "indeterminate" and "determinate" tomatoes?</p> <p><strong>Determinate tomatoes</strong>, or "bush" tomatoes, are varieties that grow to a compact height (generally 3 -  4'). Determinates stop growing when fruit sets on the top bud. All the tomatoes from the plant ripen at approximately the same time (usually over period of 1-  2 weeks). They require a limited amount of staking for support and are perfectly suited for container planting.</p> <p><strong>Indeterminate tomatoes</strong> will grow and produce fruit until killed by frost. They can reach heights of up to 12 feet although 6 feet is normal.  Indeterminates will bloom, set new fruit and ripen fruit all at the same time throughout the season. They require substantial staking for support and benefit from being constrained to a central growing stem.</p> <script src="//cdn.public.n1ed.com/G3OMDFLT/widgets.js"></script>
VT 120 (20 S)
Alparac Tomato Seeds - Variety from Serbia 1.95 - 1
بذور الخس الجذب

بذور الخس الجذب

السعر 1.85 € SKU: PL 7
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>بذور الخس الجذب</strong></h2> <h3><span style="color: #ff0000;"><strong>ثمن عبوة 500 حبة.</strong></span></h3> <p>مجموعة متنوعة من الزبدة المبكرة. إن Butterhead Lettuce Attraction عبارة عن مجموعة متنوعة ذات رؤوس كبيرة وثابتة ، مستديرة قليلاً من الأوراق الناعمة ذات اللون الأخضر المكثف. كلاسيكي رائع في مطابخنا وحدائقنا.</p> <p>الوزن الصافي للبذور: 4 غرام. = +/- 3200 بذرة</p> </body> </html>
PL 7 (500 S)
بذور الخس الجذب